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Dairy Science Commons™

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1999

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Articles 1 - 15 of 15

Full-Text Articles in Dairy Science

A Study On The Relationship Between Eggshell Color, Egg Specific Gravity, And The Cuticle Of The Eggs Of Broiler Breeds, Byron Anthony Connor Dec 1999

A Study On The Relationship Between Eggshell Color, Egg Specific Gravity, And The Cuticle Of The Eggs Of Broiler Breeds, Byron Anthony Connor

Honors Capstones

No abstract provided.

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A Study On The Relationship Between Eggshell Color And Eggshell Quality In Commercial Broiler Breeders, Lawrence Hatten Iii Dec 1999

A Study On The Relationship Between Eggshell Color And Eggshell Quality In Commercial Broiler Breeders, Lawrence Hatten Iii

Honors Capstones

No abstract provided.

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Light Backscatter Of Milk Products For Transition Sensing Using Optical Fibers, Frederick A. Payne, Czarena L. Crofcheck, Sue E. Nokes, Klat C. Kang Nov 1999

Light Backscatter Of Milk Products For Transition Sensing Using Optical Fibers, Frederick A. Payne, Czarena L. Crofcheck, Sue E. Nokes, Klat C. Kang

Biosystems and Agricultural Engineering Faculty Publications

Transition sensors are needed, particularly in the dairy industry, for detecting transitions in pipe flow systems from product-to-water or product-to-product (such as from chocolate to vanilla ice cream mix). Transition information is used to automatically sequence valves to minimize product waste. Optical fibers were used to measure light backscatter between 400 and 950 nm as a function of milk concentration in water and milkfat concentration in milk. The normalized response (100% for product and 0% for water) as a function of product concentration in water was approximately logarithmic for skim milk between 400 and 900 nm and approximately linear for …

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Ua66/5 Newsletter, Wku Agriculture Oct 1999

Ua66/5 Newsletter, Wku Agriculture

WKU Administration Documents

Newsletter created by WKU Agriculture Department re: faculty/staff, students/alumni, student organizations and clubs and donors.

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Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes Jul 1999

Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes

Biosystems and Agricultural Engineering Faculty Publications

An automated system for monitoring culture growth and determining coagulum cutting time is needed for cottage cheese manufacturing. A light backscatter measurement system was designed and installed in a local cottage cheese manufacturing plant. A cutting time prediction algorithm was developed using parameters generated from the backscatter profile. The cutting time prediction algorithm, Tcut = Tmax + β2 S, used two time-based parameters generated from the backscatter profile (Tmax and S) and one operator selected parameter, β2, to predict the coagulum cutting time, Tcut. The standard error of prediction for the algorithm was 6.4 …

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A Study On The Multiple Effects Of Egg Shell Color On Egg And Chick Characteristics In Commercial Broiler Breeders, Kirk Martin Vitry May 1999

A Study On The Multiple Effects Of Egg Shell Color On Egg And Chick Characteristics In Commercial Broiler Breeders, Kirk Martin Vitry

Honors Capstones

No abstract provided.

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Relationship Of Egg Position During Incubation To Embryonic Growth And Mortality, Hatchability, And Chick Weight Of Broiler Breeder Eggs, Daniel Ryan Petrolia Apr 1999

Relationship Of Egg Position During Incubation To Embryonic Growth And Mortality, Hatchability, And Chick Weight Of Broiler Breeder Eggs, Daniel Ryan Petrolia

Honors Capstones

No abstract provided.

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Modifications Of Phosphocaseinate Solutions Treated By Selective Adsorption, Nathalie Martin, Rafael Jiménez-Flores, Phillip S. Tong, Yves Pouliot, Michel Britten Mar 1999

Modifications Of Phosphocaseinate Solutions Treated By Selective Adsorption, Nathalie Martin, Rafael Jiménez-Flores, Phillip S. Tong, Yves Pouliot, Michel Britten

Dairy Science

The treatment of phosphocaseinate by adsorption with diatomaceous earths has been studied. The results suggest that magnesium and calcium silicates have a specific affinity for milk proteins. As a result, the ratio of individual casein types in phosphocaseinate solution can be manipulated.

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Food Choices For The 21st Century, Louise Berner, Nancy Childs, Constance Geiger, Carl Keen, Janet King, Janet Mcdonald, Sanford Miller, Suzanne Murphy, Harold Schmitz, Anne Shaw, Phil Tong, Connie Weaver Jan 1999

Food Choices For The 21st Century, Louise Berner, Nancy Childs, Constance Geiger, Carl Keen, Janet King, Janet Mcdonald, Sanford Miller, Suzanne Murphy, Harold Schmitz, Anne Shaw, Phil Tong, Connie Weaver

Dairy Science

In December 1997, a coalition of health professional with a wide range of expertise in science, government, education, marketing and communications, convened to discuss the challenges and implications of food choices for the 21st Century. Taking the newly published Dietary Reference Intakes (DRIs) as a framework and starting point, the members of the coalition explored how health professionals can individualize dietary recommendation to help guide people in their food choices.

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1998 Annual Report, Various Authors Jan 1999

1998 Annual Report, Various Authors

Annual Reports

No abstract provided.

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Evaluation Of Commercial Adjuncts For Use In Cheese Ripening: 2. Ripening Aspects And Flavor Development In Cheese Curd Slurries Prepared With Adjunct Lactobacilli, S. A. Madkor, M. El-Soda, P. S. Tong Jan 1999

Evaluation Of Commercial Adjuncts For Use In Cheese Ripening: 2. Ripening Aspects And Flavor Development In Cheese Curd Slurries Prepared With Adjunct Lactobacilli, S. A. Madkor, M. El-Soda, P. S. Tong

Dairy Science

No abstract provided.

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Evaluation Of Commercial Adjuncts For Use In Cheese Ripening: 1. Enzymatic Activities And Autolytic Properties Of Freeze-Shocked Adjuncts In Buffer System, M. El-Soda, S. A. Madkor, P. S. Tong Jan 1999

Evaluation Of Commercial Adjuncts For Use In Cheese Ripening: 1. Enzymatic Activities And Autolytic Properties Of Freeze-Shocked Adjuncts In Buffer System, M. El-Soda, S. A. Madkor, P. S. Tong

Dairy Science

No abstract provided.

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Dairy Digest 1998-1999, South Dakota State University Dairy Club Jan 1999

Dairy Digest 1998-1999, South Dakota State University Dairy Club

Dairy Digest

No abstract provided.

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Profit From Pastures, Mark Callow, Martin Van Houtert Jan 1999

Profit From Pastures, Mark Callow, Martin Van Houtert

Journal of the Department of Agriculture, Western Australia, Series 4

The research program has made a major contribution to the improvement of pasture management techniques, which has, in turn, led to a gain in productivity for dairy farms in the south-west of Western Australia. Analysis has shown a 25 per cent improvement in pasture utilisation, an increase in the average number of cows milked from 155 to 192, an increase in average stocking rates from 0.9 to 1.2 cows per hectare, and increased income from milk sales by $600 per hectare. There are still areas for improvement in sustainability, productivity, and profitability, but the success to date is a credit …

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Evaluation Of Commercial Adjuncts For Use In Cheese Ripening: 3. Properties Of Heat-Shocked Adjuncts In Buffer And Cheese Slurry Systems, M. El-Soda, S. A. Madkor, P. S. Tong Jan 1999

Evaluation Of Commercial Adjuncts For Use In Cheese Ripening: 3. Properties Of Heat-Shocked Adjuncts In Buffer And Cheese Slurry Systems, M. El-Soda, S. A. Madkor, P. S. Tong

Dairy Science

No abstract provided.

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